Manhattan, NY — Blank Street Coffee, located at 80 University Place in Manhattan, received a Grade B following a health inspection conducted December 19, 2025. The location recorded a score of 27, placing it at the highest possible point within the Grade B range and one point below the Grade C threshold. Inspection data was released by the New York City Department of Health and Mental Hygiene (DOHMH) on December 26, 2025.
What Inspectors Found
Inspectors documented 14 critical violations and 9 non-critical violations during the December inspection. The most frequently cited issue involved temperature control for cold time/temperature control for safety (TCS) foods. Code 02G was cited multiple times, indicating that cold food items were held above the required 41°F threshold. Proper cold storage temperatures are essential to prevent bacterial growth in perishable foods such as dairy, eggs, and prepared items commonly found at coffee and tea establishments.
Code 06C, covering food protection from contamination, was also cited multiple times. Inspectors recorded that food, supplies, or equipment were not adequately protected from potential sources of contamination during storage, preparation, or service, and that condiments were not provided in single-service containers or dispensed directly by the vendor.
Code 04A was cited on multiple occasions as well, indicating that no manager or supervisor on the food operations staff held a valid Food Protection Certificate (FPC) as required. The FPC is a DOHMH-administered certification that ensures at least one responsible party on site has demonstrated knowledge of safe food handling practices.
Non-critical violations included multiple citations under Code 20-08 for failure to post healthy eating information as required, and Code 10F for non-food contact surfaces made of unacceptable materials or not kept adequately clean.
Food Safety Context
Temperature control violations such as those documented under Code 02G are classified as critical because improperly stored cold foods can support the growth of pathogens including Salmonella and Listeria. NYC Health Code Article 81 and the FDA Food Code both establish 41°F as the maximum holding temperature for most cold TCS foods to minimize this risk.
The Food Protection Certificate requirement under Code 04A exists to ensure that trained personnel are present and accountable during food service operations. Its absence is considered a critical gap in a restaurant's food safety management system.
A score of 27 — the ceiling of the Grade B range — reflects a significant accumulation of violations and indicates the establishment came close to receiving a Grade C during this inspection cycle.
Inspection History
No prior inspection history is available in DOHMH records for this location.
Understanding NYC Restaurant Grades
The DOHMH grades restaurants based on the total number of points assessed during an inspection:
- Grade A: 0–13 points (lowest violation level)
- Grade B: 14–27 points (moderate violation level)
- Grade C: 28 or more points (highest violation level)
Lower scores indicate fewer or less severe violations. A score of 27 falls within the Grade B range but represents the maximum allowable point total before a Grade C is assigned.
Consumers can look up current and historical inspection records for any New York City restaurant through the DOHMH's online Restaurant Inspection Results database at the NYC Open Data portal.
More About This Restaurant
View the full inspection history for Blank Street Coffee including all past inspections, violations, and grade changes.
Violations Documented — Dec 19, 2025
CRITICAL
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (Code 02G)
CRITICAL
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (Code 06C)
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (Code 06C)
Non-Critical
Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical
Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical
Failure to post or conspicuously post healthy eating information (Code 20-08)
CRITICAL
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (Code 02G)
Non-Critical
Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (Code 10F)
CRITICAL
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (Code 06C)
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (Code 02G)
Non-Critical
Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (Code 10F)
CRITICAL
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (Code 06C)
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (Code 02G)
Non-Critical
Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (Code 10F)
CRITICAL
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (Code 06C)
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (Code 02G)